Sometimes inspiration comes while at the grocery store. Maybe you see a bunch of really ripe bananas and think to make banana bread. Or perhaps they have a container of blueberries marked on special and you decide to buy those to make blueberry muffins. Might as well take advantage of the specials! Well while studying the meat counter during one visit I saw they had flat iron steaks on special and decided to try them out for these steak sandwiches. Rather than a recipe – this is more about method I guess and uses the same method we have featured for our Skillet Steak Special. The men in my house really love these. I love steak but this is really one I make “for the guys.” It is so easy though that any guy could make them for himself. Now what is flat iron steak – well, rather than coming from the belly of the beast like a flank or strip steak, a flat iron steak comes from the shoulder area. Each steak you find will have a good amount of marbling. I do some trimming of the surface fat but otherwise I leave it as it comes from the meat counter. Anyway – I’m not a butcher so that’s where I will leave the explanation of the flat iron steak and move on to the bread. For the sandwich in these photos I used a round Amana (from Amana, Iowa) German White bread but I have also used (and prefer) other round loaves such as ciabatta from the bakery section of the grocery store. Any good crusty yet chewy loaf will do. I would steer clear of a sourdough though. – So here is how it all comes together……………….
You will need a……….
1 pound flat iron steak
Begin by removing the steak from the refrigerator an hour or so before you plan to get started. Leave it in the wrapper and let it come to room temperature.
As the steak is sitting you can prepare the sauce by combining in a small dish……
4 Tablespoons mayonnaise
1/2 Tablespoon Dijon mustard
1/2 Tablespoon horseradish
NOTE: if you like a bit more bite to your sauce you can do 4:1:1 4 T. mayo to 1 T. Dijon and 1 T. horseradish. My men just prefer a bit less bite in their sauce. And of course if you don’t like horseradish you can omit that and just use mayo.
When ready to prepare sandwiches set oven racks to center and another rack above the center rack in the upper section of he oven. Then, place cast iron skillet in the oven on the center rack and set oven to preheat to 500 degrees.
Unwrap steak and season both sides to preference with…..
Adolph’s Original Meat Tenderizer
Lawry’s Seasoned Salt
McCormick’s Steakhouse Seasoning (this comes in a grinder bottle).
Place on baking sheet……
four slices of bread
When oven has preheated place your steak in the cast iron skillet and place the baking sheet with bread slices on the upper rack. Set oven timer to 5 minutes. At 5 minutes open oven and turn over the bread slices and also turn the steak. Set the timer for another 5 minutes. (Keep watch on the bread to ensure it doesn’t get TOO toasty and if it is remove it and leave the steak to sizzle until the timer goes off.) At 5 minutes remove the baking pan with bread from the oven and also remove the cast iron skillet/steak. Transfer to steak to a cutting board and tent tightly with foil. Let the steak rest for 5 minutes while you prepare the sandwiches.
Place one slice of bread on plate. Top bread with sauce. Top sauced bread with a handful of…….
Spring Salad Greens
Top the greens with a few slices of…….
Remove foil tent from steak and cut into thin slices. Place slices on the sandwich and top with the other slice of bread which has also been smeared with sauce. You could also serve this open faced as more of a salad type sandwich. Very good for lunch on a cold snowy day!
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